1 cup quinoa
1 yellow bell pepper, thinly sliced
6 oz. snow peas
1 small red onion, sliced
10 oz. mushrooms, sliced
10 oz. asparagus, cut into 1-2" pieces
For the sauce
1 Tbsp. sesame oil
1/3 cup soy sauce
2 cloves garlic, minced
1/2 cup vegetable broth
1 Tbsp. cornstarch
Make the sauce: sauté garlic with sesame oil in a small pan over medium-high heat for 30 seconds. Add soy sauce and broth. Bring to a boil, then reduce heat to medium. In a small bowl, mix cornstarch with 3 Tbsp. water. Add to pan, stir, and wait for sauce to thicken. Turn off heat.
Rinse and cook quinoa according to package directions.
While quinoa cooks, cut and prepare vegetables.
Heat a wok or large skillet over medium-high with 2 Tbsp. sesame oil. When hot, add onions.
Cook onions for a couple minutes, then add remaining veggies. Heat for 5-7 minutes, stirring often.
Reduce heat. Add cooked quinoa and stir.
Add the sauce and mix to thoroughly combine.